Scalloped potatoes with meat stock and cheese (Gratin Savoyard) from Mastering the Art of French Cooking, Volume One (page 524) by Julia Child and Louisette Bertholle and Simone Beck

  • garlic
  • Swiss cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute beef bouillon for brown stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon for brown stock.

  • TrishaCP on April 02, 2018

    I made these for Easter dinner. The flavor was great, and I liked an option for scalloped potatoes without cream. However, I was never able to reduce all of the liquid called for in the recipe, even though I had to cook my potatoes twice as long as specified to get them soft. Definitely didn't ruin the dish, but the presentation was not great.

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